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A Cardiologist Shares The Recipe For The Only Bread Which You Can Eat As Much As You Like

Most of us really love bread, and having to limit its consumption or avoid it altogether is something we really hate, to be honest. However, we have some good news, as a cardiologist shared a recipe that will help you prepare a homemade healthy bread that you’ll simply love!

The bread recommended by the cardiac surgeon Steven Gandry from Nebraska, published in his book The Plant Paradox, can be eaten without feeling guilty, as it does not contain cereals. According to Dr. Gandry, it is “almost bread”, and contains no gluten, wheat, or yeast.

A slice of the bread contains 90 calories only, 5 grams of fiber and 3 grams of protein, in comparison to 128 calories, 3 grams of fiber and 3 grams of protein in a slice of whole-wheat bread.

The main ingredients include coconut oil, coconut flour, egg whites, sweet potato flour, hazelnut flour, almonds, and a few others.

According to Dr. Gundry, it’s not only about the carbs and the gluten, but also the high level of lectins—aka carbohydrate-binding proteins which are toxic in high levels—that make traditional bread unhealthy.

According to Independent,

“Steven Gundry advises staying away from ‘lectins’. While many people go gluten-free for fear of bloating and inflammation, Gundry says gluten is just one variety of a lectin – a toxic, plant-based protein which is found in wheat and also many gluten-free products.

He says that once lectins, which are also found in many fruit and vegetables, are ingested “they incite a kind of chemical warfare on our bodies” which can cause inflammatory reactions leading to weight gain and other health conditions. “

This healthy recipe, also known as Barely Bread, is completely lectin-free, so your bases are covered.

Here is how to make this delicious bread at home:

Ingredients:

2 cups almond flour

1/3 cups + 1 tablespoon of ground flax seed

½ tsp salt

1 tbsp baking soda

1 tbsp whole flaxseed

½ cup cornstarch

1 tbsp apple cider vinegar

½ cup Greek yogurt

6 tbsp butter

4 eggs

Instructions:

In a bowl, mix the dry ingredients, and add the flax seeds. Over medium heat, melt the butter, leave it to cool for 5 minutes, and add the wet ingredients to the dry ones. Mix with a spatula until you get a dough-like mixture.

Then, transfer it onto a baking pan covered with baking paper. Sprinkle with flaxseed, and bake at 175 degrees for 25 minutes. Use a toothpick to check if it is ready. Leave the bread to cool down, and wrap it in a towel. To preserve the freshness, it would be best to keep it in a Ziplock back.